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Title: Olive Focaccia
Categories: fatfree, hand made
Yield: 1 serving
Use a firmer dough than the one used for the Rustic Bread (See recipe).
Do not use
Yeast. Only a large amount of starter. Mix well. Add some water if
necessary. The dough should reach a 75-78 F temperature. The dough
should
be sticky but not wet. Process 5 more minutes. Add fresh thyme, chopped
Moroccan olives and Kalamata olives. Let is rest for 5-10 minutes. Finish
kneading by hand, on floured board. Gather the dough, rolling edges
underneath again and again until the ball is smooth and rounded. Let it
sit
2-3 hours, covered with plastic, in slightly oiled bowl. Dough is ready
when
it does not spring back (See above) When volume has doubled, refrigerate
overnight. the following day,m let temperature reach 72-74 F. Indent top
of
loaf with a knife. Bake for 45 minutes according to Rustic Bread
instructions above.
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Contributor: cewvb@ilap.com
Preparation Time: 0:00
NYC Nutrilink: M0^00000
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